Corn & Zucchini Summer Soup
The perfect soup to use up summer veggies & get ready for fall recipes!
Ingredients: A package of bacon 2 (1 lb.) russet potatoes
1 bay leaf
carrot, peeled + chopped (1/2 cup),
celery ribs, chopped (1/3 cup)
4 ears corn, sweet fresh
2 garlic cloves
parsley, fresh (1/2 tsp)
thyme, dried
1 cup yellow onion
1 medium zucchini cayenne pepper (a sprinkle or two)
salt
fresh ground black pepper
1 tbsp butter
1 cup Half and half 4 cups of vegetable broth
Steps:
1. Cook bacon separately and chop into small pieces. Set aside. Reserve a spoonful or two of bacon fat (grease).
2. In a large stockpot or dutch oven, melt butter over medium heat. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring a couple of times for about 5 minutes.
3. Add potatoes, vegetable broth, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add a spoonful or two of bacon fat for additional flavor or skip it.
6. After the mixture has cooled a bit, add half and half and cook just until heated through.
7. Taste with salt and pepper. Serve garnished with fresh chopped parsley, pieces of bacon and sprinkle of cayenne pepper.
Enjoy!
